Mini Muesli Pancakes
(1 vote)
(1 vote)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
850
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 850 cal. | (40 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 722 mg | (18 %) | ||
| Calcium | 272 mg | (27 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 26.4 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 214 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 milliliters Buttermilk
- 2 eggs
- 100 grams Fruit cereal
- 200 grams Pastry flour
- salt
- 1 Tbsp sugar
- 2 tsps Baking powder
- 200 grams Whipped cream
- 5 Tbsps butter (melted)
- 2 Tbsps vegetable oil
- 250 grams Blueberries
- 1 Banana
- 100 grams Sour cream
- butter (for serving)
- Maple syrup (for serving)
Preparation steps
1.
Preheat oven to 50°C (approximately 120°F) convection. Mix 400 ml (approximately 1 3/4 cups) buttermilk with eggs. Combine muesli with flour, salt, sugar and baking powder in a bowl. Successively stir buttermilk, sour cream and melted butter into cereal mixture and let dough rest for about 20 minutes. Heat oil in a nonstick pan and cook batter in portions to form small pancakes.
2.
Keep finished pancakes warm in preheated oven. . Rinse blueberries and pat dry. Peel banana, mash with a fork, mix with remaining buttermilk and sour cream and fold in berries. Divide pancakes among plates, top with berry-cream mixture and serve with maple syrup and butter as desired.
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